Strawberry Shortcake Pound Cake: 1 cup butter, room temp 1 1/2 cups sugar 3 large eggs 1/2 cup sour cream 1/2 tsp vanilla 1 1/2 cup flour, sifted 1/4 tsp baking soda Strawberry Layer: 2 packages (about 4-5 cups) of fresh strawberries, washed and diced 1/2 package fresh strawberries, sliced (if desired) 1/3 cup sugar 2 tbsp lemon juice 1 tsp vanilla 1 tbsp cornstarch Creamy layer: Coolwhip To make the poundcake: Preheat the oven to 350 Cream butter, sugar, and vanilla. Add sour cream, mix until incorporated. Sift baking soda and flour, and add to the mixture gradually, alternating with the eggs. Butter a loaf pan, flour the inside of the pan and discard extra flour. Pour batter into the pan, and bake for 40-60 minutes. If the cake is browning too fast, add foil on top to continue cooking without browning. Remove from the oven, cool for 30 minutes, then remove from the pan and let cool completely on a wire rack. Strawberry layer: 2 packages (about 4-5 cups) of fresh strawberries, washed and diced 1/3 cup sugar 2 tbsp lemon juice 1 tsp vanilla 1 tbsp cornstarch To make the Strawberry Layer: 1. Add the berries and sugar to a pot. Cook over medium, stirring frequently. 2. Once the berries begin releasing their juices, add the lemon juice, vanilla and cornstarch. Stir constantly and let it bubble for 5-10 minutes. The berries will break down and it will begin to thicken. You still want to see pieces of the berries. 3. Remove from the heat, let cool then transfer to the fridge until fully cooled. Assemble: Slice and cube the poundcake, divide in half. In a medium trifle dish or clear bowl layer half of the cubed pieces of poundcake. Top with half of the mixture of strawberries, and more fresh or frozen strawberries to your liking. Use one 8oz container of cool whip to cover and spread evenly over the strawberry layer. Add a second layer of poundcake. Top with strawberries, cool whip. Crumble one piece of cake on top and garnish with one strawberry. Refrigerate. Remove from the fridge 30 minutes prior to serving.